Confit de canard with sarladaise potatoes | Taste of France®
Confit de canard with sarladaise potatoes by chef Pauline Acheron-Pintureau is the ultimate dish to treat yourself to!
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Ingredients
- 4 duck legs
- 5 sprigs of thyme – adjust to taste
- 1 bay leaf – adjust to taste
- 2 garlic cloves – adjust to taste
- Salt
- Black Pepper
- 600 g of waxy potatoes
- 2 garlic cloves (adjust to taste)
- Duck fat
- Flat-leaf parsley
- Sea salt
- pepper
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